the directions say to us denatured alcohol. but i have no idea what this is. i have isopropyl alcohol. can i use this? and if not is there any other substance i could use?What ALCOHOL do i use for my FONDUE pot?
WHITE WINE is usually what I use. HERE are some recipes that I've found on the web that you'll probably like:
Cheese Fondue ingredients list:
8 oz of shredded Cheddar cheese.
8 oz shredded Emmental chesse.
1 garlic clove.
1 can of beer.
2 tablespoons of flour.
1 teaspoon of Salt.
Pinch of pepper.
French bread, diced into cubes.
Instructions for Cheese Fondue:
Mix together all of the ingredients (except bread).
Melt the mixture and place into a fondue pot.
Dip the cubes of bread into the melted mixture and eat.
Back to the Fondue Recipes home page.
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Fondue Cheese Sauce ingredients list:
? cup of dry white wine.
? cup of grated mozzarella.
? cup of grated medium cheddar.
1 teaspoon of flour.
Pinch of garlic salt.
Pinch of white pepper.
Instructions for Fondue Cheese Sauce:
Mix the grated cheeses and flour together.
Heat up the white wine until nearly boiling, then and add garlic salt and white pepper.
Add the cheese/flour mixture gradually, stirring between addition. Allow all cheese to melt before making the next addition.
When all cheese has been added and is melted, the sauce is ready!
Back to the Fondue Recipes home page.
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INGREDIENTS
* 1 cup white wine (Pinot Gris)
* 1 tablespoon butter
* 1 tablespoon all-purpose flour
* 7 ounces Gruyere cheese, cubed
* 7 ounces sharp Cheddar cheese, cubed
* 7 ounces Emmentaler cheese, cubed
DIRECTIONS
1. Bring the wine to a boil in a small saucepan.
2. Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
3. Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
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Traditional Cheese Fondue Recipe
INGREDIENTS
? lb grated Gruyere cheese (rind removed)
1/2 lb grated Emmentaler cheese (rind removed)
1 clove garlic
1 cup dry white wine
1 tablespoon fresh lemon juice
3 ? teaspoons cornstarch
1 tablespoon kirsch (optional)
pepper and nutmeg to taste
DIRECTIONS
1. Rub the inside of a medium saucepan with the peeled garlic clove. Throw away the garlic. Add the wine and lemon juice and bring to a simmer over medium heat.
2. In a medium bowl, mix the Gruyere and Emmentaler cheese with the cornstarch and toss. Stir the cheese mixture into the wine one small handful at a time. Make sure each handful is completely melted before adding another. The fondue can bubble a bit, but don't let it boil. Season with the nutmeg and pepper. Stir in kirsch (optional).
3. Transfer to a cheese fondue pot and keep warm with burner. Serve right away.
What to Dip
* Crusty cubes of French or Italian bread (leave a piece of crust on each cube)
* Rye or sourdough bread cubes
* Cooked chicken (bite sized cubes with skin and bone removed)
* Cooked ham (bite sized cubes)
* Sausage (garlic sausage is a great choice)
* Potatoes (roasted or boiled, baby potatoes work best)
* Asparagus spears
* Broccoli florets (boil for two minutes)
* Cauliflower florets (boil for two minutes)
* Peppers
* Granny smith apple slices
Cooking %26amp; Serving Tips
Fondue TipDon’t use a cheap cooking wine for fondue (or for anything else for that matter). Instead use a decent Sauvignon Blanc, California Riesling, Chenin Blanc, or Swiss Fendant.
Fondue TipAs you add the handful of cheeses to the simmering wine, stir in a zig-zag or figure-eight motion to help break up the cheese and blend ingredients.
Fondue TipThe hard crust left at the bottom of the pot is called “la courte” or “la religuese”, and is considered a delicacy. Pry it out and serve pieces of it to your guests.
Fondue TipAvoid mixing water into fondue. If the fondue is too thick, add more dry white wine. If it is too thin, more cornstarch and cheese. Keep the heat as low as possible so the cheese doesn’t become rubbery.
Fondue TipFondue recipes don’t double very well. If you need more fondue, it is best to make it in another pot.
Fondue TipWondering what to drink with your fondue creation? Try more of the wine you used in the recipe. If you want more of a full-bodied wine, Bordeaux, California Merlot, Chianti, and Cabernet Sauvignon work nicely. Hot black tea, hard cider, and beer also deserve mention.
Fondue TipMore than 6 people at one fondue pot is usually a disaster. Ideally, there should be 4 people at one fondue pot.
Denatured alcohol is ethanol. It is high flammable and toxic. It is NOT the same thing as rubbing (isopropyl) alcohol.
Go to the store and purchase little cans of a product called STERNO. You'll find it around the picnic and camping supplies. You remove the lid and light the gel-like substance and use it as the source of heat for the fondue pot. Replace the lid when you're finished cooking in the fondue pot.
STERNO is the safest product to use for a fondue pot.What ALCOHOL do i use for my FONDUE pot?
I assume you mean for heating it, so Isopropyl is fine. We use to use it in school for heating things. Sterno is good if the pot has room for it underneath. Also, lamp oil or even cooking oil will work prob if there is a wick.
use white wine dry white preferrable that's what the swiss do plus you get to drink the rest when you enjoy it
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